Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins | Wo

Ingredients

• sunflower oil, for deep frying
• 4 Woolworths purple potatoes
• sea salt flakes, to taste
• 2 free-range egg yolks
• 1 garlic clove, finely chopped
• 2 t Dijon mustard
• 380 ml sunflower oil
• 1 lemon, juiced
• 4 gherkins, finely chopped
• 2 t caper berries, finely chopped
• 200 g of the radish selection
• 100 g Woolworths rainbow carrot selection
• 960 ml apple juice
• 8 beetroot
• 1 T extra virgin olive oil
• sea salt flakes , to taste
• black pepper, freshly ground, to taste
• 50 g sugar
• 50 g butter
• 500 g good-quality puff pastry